Kale poriyal/ Kale stir fry is prepared with the curly green leafy vegetable called kale- nutritional powerhouse, contains antioxidants, vitamin C, K, fiber, Iron and much more. Don’t want to miss it right??
Yes, then get it for cooking just like the regular spinach poriyal/ stir fry which we prepare with Amaranth leaves/ thottakura, drumstick leaves/ moringa, spinach and so on, you can make your favorite poriyal / stir fry with kale too. Many of you might have known this long back but for me though was informed/ given knowledge about earlier took it as late news. My bad!! Yes my friend had given ideas about cooking with kale a lot of dish back in 2019 but took it for granted and dint dare to try it until I grew kale in my garden, Yes earlier too I had shared a delicious and mouthwatering recipe with like this KALE PAKORA.
So here is another tasty South Indian style Kale poriyal that can be prepared in jiffy. Coming to its taste this poriyal tastes close to/ almost as same as drumstick leaves poriyal and goes well with sambar/ plain rice too. Expect more recipe with kale in upcoming posts guys. Before going to the making , I prepared this stir fry in pre seasoned Iron Kadi which was shipped to USA safely from ZISHTA which is a great and beneficial for health and I have already posted a recipe like this BRINJAL FRY IN IRON KADAI. All you ned to do is apply oil thoroughly in the iron kadai before cooking and cook in it just like any other pan, wash it mild soap, immediately keep it on the stove heat it, then switch off the stove, when it is hot apply oil and store the kadai (which prevents from rusting) for later use. So let’s get to the making!!
- 1. Kale leaves– 1 bunch/ 10 to 12 leaves
- 2. Onion – 1 (small sized)/ ¼ cup (chopped finely)
- 3. Salt – to taste
- 4. Dried red chilli – 2
- 5. Garlic – 2 pod (roughly chopped)
- 6. Oil – 2 tsp
- 7. Hing- few pinches
- * 1 cup = 235 ml
- Wash the kale leaves well so that you don’t find any traces of mud/ dirt. Chop the leaves finely removing the center stem.
- Heat oil in a pan in a iron kadai (grease oil thoroughly)/ regular pan and dried red chilli, when aromatic add chopped garlic and onion. Saute well.
- When the onions look sauteed add chopped kale leaves. Add very less salt as it will be salty when leaves shrinks and saute well till it shrinks. Cook with lid on for 10 minutes approx. Stir every now and then and sprinkle water if the spinach sticks to the bottom. When the spinach looks cooked put off the flame and serve it hot with rice.
How to make Kale poriyal with step by step images
- Wash the kale leaves well so that you don’t find any traces of mud/ dirt. Rarely you will find any mud in these leaves as they are non sticky ones, since I plucked from my garden has to give it a thorough wash. Chop the leaves finely removing the center stem which is hard.
- Heat oil in a pan in an iron kadai (grease oil thoroughly)/ regular pan and dried red chilli, when aromatic add chopped garlic and onion. Saute well.
- When the onions look sauteed add chopped kale leaves. Add salt and saute well till it shrinks. Cook with lid on for 10 minutes approx. Stir every now and then and sprinkle water if the spinach sticks to the bottom. When the spinach looks cooked put off the flame and serve it hot with rice.
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